Gardenburger

Submitted by Chef sp8

"This is a work in progress . . . It's good ! I've used my falaffle recipe as a spring board"

 

• Ready In: 1hr 5mins
• Ingredients: 20
• Yields: 12 12
• Serves: 12

ingredients

• 1 cup dried garbanzo beans (soaked overnight)
• 1 cup brown rice (cooked al dente)
• 1⁄4 cup Bulgar wheat (soaked in water)
• 1⁄2 cup old fashioned oats (soaked in water)
• 1⁄4 cup flax seed meal
• 1 onion, chopped fried to caramelize
• 1 lb fresh mushroom, chopped & steamed
• 3 large raw garlic cloves
• 1 teaspoon salt
• 1⁄2 teaspoon pepper
• 1⁄4 cup flour
• 1 teaspoon baking powder
• 1⁄4 teaspoon red pepper flakes
• 1⁄2 teaspoon oregano
• 1⁄4 cup chopped parsley
• 1⁄4 cup chopped cilantro
• 1⁄2 cup red bell pepper
• 1⁄2 teaspoon ground cumin
• 1⁄2 teaspoon ground coriander
• 2 ounces finely grated parmigiano-reggiano cheese

directions

1. Soak all of the grains for 30 minutes in enough water to cover them.
2. Drain excess water off before using.
3. Run the soaked garbanzo beans through the grater on your food processor.
4. Remove to separate bowl.
5. Saute onions until lightly browned and soft.
6. Chop everything else in the food processor with the regular blade until pretty fine.
7. Add spices, salt, flour, baking powder and pulse to mix.
8. Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
9. Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
10. Cut rounds with a round cookie cutter (3- 3.5" diameter).
11. Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
12. Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.